2. For the caramel , pour all ingredients into
wok . Bring to boil over medium heat , until sugar well dissolved and liquefied (
about 25minuts ) .

Take a drop of the
mixture and mix it with cold water . If the mixture is solid , it means that
it’s cooked .

3. Turn off heat , add in (1) and stir until
well mixed and well coated with caramel . Dish into a 14” x 14” baking
tray( lined with aluminium foil ) , roll
out and flatten with a rolling pin .Cut into rectangles or squares while it’s
still hot . Leave to cool before storing
or serving .

1.Rinse and peel the yam , cut into thick
slices . Steam over high heat for 20 minutes until cooked and soft . Remove and
keep aside .

2. Pound the steamed
yam and the rest of ingredients into a fruit blender until finely paste and
smooth .

3. Divide the yam paste
into 4 portions , knead and form into cylinder shapes separately , then put
them on a greased heatproof platter . Steam in the pre-heated steamer over high
heat for approximately 45 minutes . Remove .

4. Leave the steamed
yam dough to cool . Chill in the fridge for 2 days until harden . Remove , cut
into thinly slices and basked dry under the hot sun for 2 days （I basked dry under hot sun for 1 day and basked dry by using oven at 90c for 6 ~ 7
hours or until dry ）. Lastly , deep-fry
into hot oil until crispy . Serve .